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Close up of butter bean dip (pale brown color) garnished with lemon slices.
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Butter Bean Dip with Sun Dried Tomatoes (Vegan)

Enjoy this flavor-packed gluten free vegan butter bean dip recipe that is delicious served hot or cold. It can be blended to your desired texture as well!
Course Appetizer
Cuisine Mediterranean-inspired, Vegan
Keyword Butter bean dip, Butterbean dip
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 Servings
Calories 171kcal

Equipment

Ingredients

  • 1 ½ cups butter beans (14 oz/ 398 mL can, drained and rinsed)
  • 1 ½ tablespoons olive oil
  • ½ cup onion , chopped
  • 2 cloves garlic , minced
  • cup sun dried tomatoes , sliced
  • ½ cup tomato , diced
  • 1 tablespoon lemon juice (juice of about ¼ of a lemon)
  • ½ teaspoon dry basil
  • ½ teaspoon dry oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons tahini
  • 2-3 tablespoons vegetable broth (no salt added/ low sodium)
  • 1 tablespoon agave syrup

Instructions

  • Drain and rinse a can of butter beans. Prepare the chopped onion, minced garlic, sliced sun-dried tomatoes and diced fresh tomatoes.
    1 ½ cups butter beans, ½ cup onion, 2 cloves garlic, ⅓ cup sun dried tomatoes, ½ cup tomato
  • In a medium pan, over medium heat, add olive oil along with the onions, garlic and sun-dried tomatoes. Cook for 4-5 minutes, until the onions start to appear translucent and softened.
    1 ½ tablespoons olive oil, ½ cup onion, 2 cloves garlic, ⅓ cup sun dried tomatoes
  • Add the butter beans, fresh tomato, lemon juice, dry basil, dry oregano, salt and black pepper. Cook until the fresh tomato starts to soften and release some of its juices.
    1 ½ cups butter beans, ½ cup tomato, 1 tablespoon lemon juice, ½ teaspoon dry basil, ½ teaspoon dry oregano, ½ teaspoon salt, ¼ teaspoon black pepper
  • Remove pan from heat and allow to cool for a few minutes before transferring into a high-speed blender or food processor.
  • Add tahini, vegetable broth and agave syrup to the blender or food processor.
    2 tablespoons tahini, 2-3 tablespoons vegetable broth, 1 tablespoon agave syrup
  • Blend until the dip is combined. You can leave a few larger pieces for texture if you like, or blend completely smooth (like hummus). You may need to add vegetable broth to help the dip blend (add 1 tablespoon at a time to get the desired texture).
  • Serve warm or chill to serve cold!

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Nutrition information references butter bean dip made with low sodium vegetable broth.

Nutrition

Serving: 1Serving (⅙ of recipe) | Calories: 171kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 222mg | Potassium: 570mg | Fiber: 5g | Sugar: 6g | Vitamin A: 209IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 3mg